I had a fantastic mixologist in Poppy Farrugia who works at Golden Bee bar in Old Street; her wonderful mum Denise, who runs a tattoo parlour came too.

I served the vegetarian spaghetti in maps and banana leaves which seals in all the taste.

Props: seashore books; Victory Ale (we also sold other era appropriate drinks such as 'sack', or sherry; port and madeira); map cushions in wooden boats; 'mapkins' and sea shells on trunks; ships in bottles

I used Garofalo pasta, bronze die pasta from Gragnano in Italy. I experimented with cooking times. If you have a very good quality pasta, it's very difficult to overcook it. The mains course, Spaghetti vongole al cartoccio, was very difficult to do for so many people. It required precise timing. This was 11 minute spaghetti. We needed to cook it for six minutes then place it in a sealed parchment bag with the sauce and bake it for five minutes. I would dearly love to go to visit Gragnano, to find out more about pasta.Menu: South Seas soup with sweet potato, plus chilli, coconut and lime sambal
Spaghetti vongole al cartoccio
Isle of Wight tomato salad
Pirate Pavlova

Top right: one lady came to brunch with her hair in a towel, having just showered.

Isle of Wight local sea shanty band The Crew who both looked and sounded very authentic.

I bought ready hollowed coconuts! (memories of last years horrendous pumpkin hollowing out sesh). But there was quite a bit of coconut cracking and skinning for the coconut sambal. I'll do the recipe in the next post. it's totally addictive. Missed your packing expertise. I forgot so much stuff.

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The Guardian on Supper Club: recipes and notes from the underground restaurant (Dec 2011)

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All original content belongs to Kerstin Rodgers/MsMarmitelover 2004 -2015. No words or images may be reproduced without permission from the copyright holder. The images on this blog have been shot by Kerstin Rodgers (kerstinrodgers.com).